At the beginning of 2016, our restaurants changed from a traditional gratuity based system to a new service charge model in order to meet the new Living Wage and Health Care requirements.

Moving to a new service charge model was not our first choice, but with the new minimum wage and health care laws, combined with the way traditional gratuities vs. service charges are accounted for and regulated, service charge allows us to provide these living wage benefits to our entire staff at roughly the same price to the end consumer. Many other restaurants have decided to do away with the service portion of the bill altogether and raised prices 20-30% to capture that needed revenue. We decided to leave the menu prices unchanged.

This is a dynamic time in the industry and other restaurants will also have to move to a different model at some point soon, many already have.

Before we made the switch, our average Tip was 22% across the board, but upon more reflective quantitative analysis, it looks like we had two bell curves happening simultaneously, one centered around 18% and another one closer to 26%.

So, charging everyone 20% has highlighted some issues. What happens when service isn’t worth a 20% charge? And also, what do customers do if they would like to share more than 20% for a particular experience?

First, we have doubled our efforts and training to make sure all of our staff has the skills necessary to deliver 20% service. And, if we fall short, please let our manager know and we will make the appropriate accommodation to your bill.

Also, if your service is exceptional and you feel strongly that additional gratuity is in order for your specific server, please let our manager know and we will gladly open up a separate gratuity check for you to leave an additional gratuity specifically to that server or bartender.

If our industry is to survive in light of new regulation, living wages need and should be paid, and this model allows us to do that.

Again, thank you for your business and we hope to have you join us again soon.

Marcus Charles

Proprietor

FOR RESERVATIONS

Call (206) 441-9360 or book just below with Yelp Reservations.

Tables with over 6 guests, call (206) 441-9360

for private events

We believe in real food, grown and harvested by the good folks in our community who take care of their land for future generations. We believe in whole, natural flavors. We believe in sustainability, not as an abstract concept but as a conscious daily choice.

What is sustainable? To us, it means relying on and investing in our immediate community and geological placement. It means utilizing our resources in an efficient and renewable manner. It means dedicating ourselves to ensuring the health of our neighbors and loved ones by using the freshest, most naturally grown sources.

Our products are always sourced from the most humane farms we can find. Ideally, 90% of our raw ingredients come from within 360 miles of Seattle. Lemons, Limes, Coffee and a handful of other ingredients just don’t grow in Cascadia (anytime of the year) so we sustainably source those ingredients from the closest place possible.

Nothing we are doing is innovative or new—on the contrary, we are returning to a simpler way of functioning as a business. We have stopped asking, “What is new?” and started asking, “What is best?”

Phone

(206) 441-9360

Hours

Weekdays 9 am–late

Weekends 9am–late

Happy Hour daily3–6pm

LOCATION

2234 1st Avenue(at Bell Street)

At Local 360, we care about where our ingredients come from, and how they are produced. From arugula to zucchini, our goal is to source everything we use from within a360 mile radius of Seattle.

Produce

The bulk of our produce is sourced from local farms using sustainable growing and harvesting methods. We give priority to naturally grown fruits and vegetables. When these qualifications are not available, we source as locally as possible, with USDA Certified Organic products receiving priority.

Meat & PoULTRY

All animals are fed 100% vegetarian diets and treated humanely. No growth promoting hormones. In our bovines, we prefer diets that are at least 2/3 grass-fed. All poultry is cage-free.

Seafood

All of our seafood follows three guidelines; wild, fresh and local. Line caught is also a priority and we support the local by-catch fisheries when ever possible.

DAIRY/EGGS

All eggs from cage-free, pastured hens. No antibiotics. No rBGH or other growth-promoting hormones in any dairy products.

BREAD/FLOUR/OIL

COFFEE

BEER AND WINE

100% local, and organic when possible.

SPIRITS

We feature and steer our customers towards local craft distilleries, who use local ingredients and sustainable methods.

TEA/JUICE/SODA

All citrus juices are 100% organic, from the West Coast. All apple/berry juices from within 360 miles made by farms that adhere to our produce standards. 100% local production of teas with organic sourcing for all non-local ingredients. Soda is natural, free of high-fructose corn syrup, and locally produced. When local options are not available we source organic.

PAPER PRODUCTS

Minimal use of paper cups and plastic lids. We encourage the use of re-usable cups and tumblers. Cloth napkins for in-house diners. All necessary paper products and to-go containers are 100% compostable. No chemical treatments or dye.

The Chef’s Table

Designed with casual farmhouse elegance in mind, our warm and rustic Chef’s Table has it’s own kitchen, bar, and a country farm table that can accommodate seated parties of up to 55 guests (or 70 as a reception space). Whether it’s a company luncheon for 15, a plated affair for 35, or a cocktail reception for 60, our goal is to make you and your guests feel right at home.

We offer a wide range of dining options, including specialty menus, a la carte options, or all-inclusive creations.

And at Local 360 you’ll have access to the most extensive locally-sourced spirits collection in Washington State, so we can mix unique cocktails, find exquisite wine pairings, and offer a variety of non-alcoholic options for your event.